As noted in class, ensuring that students, from K-12 to college, are science-literate is now recognized as one of the more important missions of our schools and universities. Given all the issues we’ve discussed this semester, a list that includes organic foods, GMOs, food safety, obesity, and allergens, one can argue that food science literacy is particularly important.
Indeed, so important is this topic that the prestigious U.S. National Academy of Sciences convened a workshop in Fall 2015 to address Food Literacy. The proceedings (down-loadable for free) were then published earlier this year.
There were plenty of opinions on how to promote food literacy, from childhood education to training physicians. Perhaps one of the main challenges was stated by one author as “how to deliver knowledge to people whose lives are too busy for them to take on any more chores”.
Credible food-in-the-news stories are published every day on-line and in print newspapers and magazines. Yet the number of people who actually read those articles is probably a small percent of those that read or “hear about” what the Food Babe has to say. This is the challenge in a nutshell.